Farm Apple Pie

That's right! It's a dessert! Ed's birthday was Feb 9, and I made this to have with our fancy dinner. We have been enjoying the pie so much, I thought it was worth sharing. This recipe is from a very old (1978) issue called 100 Baking and Dessert Ideas. I have only made a couple of the recipes in all these years, because most of them are extremely decadent (trans. Fattening!).
This pie has a wonderful crust and includes raisins, and tasted a lot like Mincemeat pie, which is one of my favorites.
For any of you thinking that this will only put on the pounds, I suggest you have a slice for breakfast with cottage cheese on the side!
2.5 c white flour
2 tsp sugar
1 tsp salt
1/4 tsp baking powder
3/4 c real butter (a must!)
1 egg yolk
7 cups thinly sliced peeled apples (I used 3 granny smith and 3 galas)
2 tsps lemon juice
1/3 c granulated sugar
1/3 c brown sugar
1/4 cup raisins (I used dried blue berries)
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

In a mixing bowl stir together the first 4 ingredients. Cut in firm butter (not soft or melted)
till the mixture is like small peas. In measuring cup beat egg yolk slightly with a fork: add enough cold water to measure 1/2 c liquid. Continue preparing pastry for double crust pie, rolling out enough dough to lay over the 9 inch pie plate. Sprinkle apples with lemon juice. Combine remaining sugars, raisins, 2 Tbsp flour, cinnamon, nutmeg and 1/4 tsp salt. Add to apples and toss gently to coat apples. Fill the pastry lined pie plate with apple mixture. Wet the rim of the pastry shell with water applied with your finger tip. Top apples filling with remaining rolled pastry and seal by pressing the top pastry into the lower shell. Cut slits on top crust. Brush with milk and sprinkle with sugar. Bake in 400 degree oven for 50 minutes. cool on rack and cut when cool.